Bobby Flay's Grill It! - Bobby Flay [56]
Vinegar and Salt Grilled Potato “Chips”
Grilled Sweet Potato Wedges with Spicy Cranberry-Bourbon Glaze
Grilling might not be the first cooking method you think of when you’re hungry for potatoes, but you’d be surprised at how well the two take to each other. There’s no reason that the potato shouldn’t get its fair share of smoky taste and gorgeous grill marks. Beyond that, there’s also something incredibly satisfying about being able to offer a complete meal from the grill—you know, your standard meat and potatoes. A quick parboil is all you’ll need to do inside before taking everything you’ve got out to the grill.
There are tons of potatoes out there and I find a use for just about all of them. I love the gorgeous yellow flesh of Yukon Golds, the tender flesh of baby red bliss potatoes, and the funky shapes of fingerlings; and for beautifully starchy potato-ness, it’s hard to beat an Idaho russet. The different types of potatoes have varied growing seasons, so be on the lookout for local varieties. Russets and Yukon Golds are available year-round, thin-skinned new potatoes are in season from late winter through mid-summer, the red bliss take over mid-summer through fall, and fingerlings are available from October through April.
Another year-round favorite is the sweet potato. They are packed with nutrients and are incredibly delicious. They’re one of my kitchen staples as I love how their natural sweetness contrasts with so many of the smoky and slightly spicy flavors that I use. I substitute sweet potatoes in potato preparations all the time; feel free to do the same with the recipes here.
All potatoes should be firm and relatively smooth and even in color. Look for ones that are free of eyes and blemishes and have no green tint, soft spots, or sprouts. Potatoes should be stored in a cool and dry area. The refrigerator is not recommended because the super-low temperature converts the potatoes’ starch to sugar, which changes their texture.
French-Style Grilled Potato Salad
This potato salad is mayonnaise-free so it’s perfect for a picnic. In fact, I actually recommend that you serve it warm or at room temperature and not chilled. The use of red and yellow potatoes is purely aesthetic, so feel free to use just one or the other if you’d like. Chervil is used a lot in French cooking, and to me, it tastes like a lightly anise-flavored parsley. If you can’t find chervil, substituting equal parts tarragon and flat-leaf parsley will produce a comparable flavor.
Serves 4
2½ pounds small new potatoes, preferably a mix of red and yellow, scrubbed
Kosher salt
½ cup olive oil
Freshly ground black pepper
¼ cup white wine vinegar
1 tablespoon Dijon mustard
1 clove garlic, finely chopped
1 small red onion, halved and thinly sliced
6 cornichons, finely diced
2 tablespoons capers, drained
¼ cup coarsely chopped fresh chervil leaves
Put the potatoes in a pot of salted cold water and bring to a boil. Reduce the heat and simmer until tender, about 8 minutes. Drain and let cool slightly before slicing in half.
Heat your grill to medium.
Brush the potatoes with ¼ cup of the oil and season with salt and pepper. Place the potatoes on the grill, cut side down, and grill until lightly golden brown, about 4 minutes. Turn the potatoes over and continue grilling until just cooked through, about 4 minutes longer.
While the potatoes are grilling, whisk together the vinegar, mustard, and the remaining ¼ cup oil in a large bowl. Add the garlic, red onion, cornichons, and capers, season with salt and pepper, and stir to combine.
Remove the potatoes from the grill, immediately add to the bowl with the other ingredients, and gently stir to combine. Season with salt and pepper. Let sit at room temperature for at least 15 minutes and up to 1 hour. Stir in the chervil before serving.
“Old Bay” Grilled Steak Fries
Old Bay is a spice blend originally used in the Chesapeake Bay area and made famous for its use in shrimp, crab, and other seafood dishes. It may be traditionally used in seafood dishes, but I like